Smoked Dry Rubbed Wings
With massive flavor in every bite, skip the sauce and go for Smoked Dry Rubbed Wings. So easy and so good, pass the napkins and dig in!
Servings: 6 servings
Calories: 229kcal
Ingredients
- 2 pounds chicken wings split and tips removed
- 2 tablespoon olive oil
- 1 tablespoon chili powder
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon thyme
- 1 teaspoon smoked hot paprika
Instructions
- Preheat your Traeger pellet smoker to 225°F.
- Combine chili powder, paprika, cumin, onion powder, garlic powder, kosher salt, ground pepper, dried thyme, smoked hot paprika, and olive oil in a small bowl.
- Toss the spice mixture with the chicken wings, ensuring they are well coated.
- Smoke the wings for about 1 hour or until they reach an internal temperature of 165°F on a digital meat thermometer.
- Remove the wings from the smoker and crank up the heat to 450°F.
- Put the wings back on the pellet grill and cook for 3 minutes per side to make them a bit crunchier.
- Serve and enjoy your culinary masterpiece.
Notes
Chef Jenn's Tips
- Use a digital meat thermometer to make sure your wings are cooked to perfection. This way, you avoid any guesswork.
- Don't rush the smoking process. Slow and steady wins the flavor race.
- Feel free to customize the spice mix to suit your own taste preferences.
- Using quality wood pellets in your Traeger can make a significant difference in flavor.
- Remember to preheat your Traeger. A properly heated pellet smoker is key for optimum smokiness.
Nutrition
Serving: 0.5pounds | Calories: 229kcal | Carbohydrates: 1g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 470mg | Potassium: 169mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 583IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg